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Wensleydale is very nice.

 

This week over to Europe.

(Is the word "Holland" ok in this listing?)

 

Friesian

 

Spiced cheese from Friesland, a northern province of Holland. It has a hard rind and a firm texture. There are two versions: one with whole cow's milk and the other one with skim milk. This kind of cheese is very similar to Leyden. Also known as Friesian or Frisia. The cheese has a fat content according to the milk from which it is made. Whole-milk version has a fat content of about 40 per cent, while skim-milk version is maximum 20 per cent.

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It seems people are back after summer - hope you all had a good one with lots of Cheese Adventures to report.

 

Time for the Cheese of the Week thread to start up again, sorry for the delay.

 

This week lets go back to England - perhaps a less well known one.

 

Swaledale

 

The cheese has its name after the valley of the Swale River where it is being made by David Reed. The cheese is made by mixing sheep's and cow's milk. Before it is left to mature in humid cellars, the cheese is soaked in brine that prevents it from drying out. The cheese matures for one month. There are also variations of this cheese flavored with fresh chives, garlic, and apple mint.

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I'm not keeping up with the weekly updates. Sorry, cheesefans. Anyway here's the new Cheese Of The Week:

 

Lincolnshire Poacher

 

Lincolnshire Poacher is a hard, unpasteurized cheese made from cow's milk. It has a cylindrical shape and its rind resembles granite in appearance. This cheese was invented by Simon Jones from Lincolnshire, who decided to turn the spring milk from his herd of Holsteins into cheese. Later on, his cheese declared to be the Supreme Champion at the British Cheese Awards.

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Time for a popular cheese this week cheesefans:

 

Stilton

 

Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese, served with a Port Wine. There are two types of Stilton: Blue and White Stilton. Rennet is added to milk at 86 degrees F and after an hour curd forms. The curd is drained and moulded. One week passes and then Stiltons are allowed to mature for 6 to 8 months.

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Time again for Cheesemans Cheese of the Week.

 

A favourite cheese to celebrate the birth of cheesegirl EDAM!

 

Edam

 

This is a pressed, semi-hard to hard cheese, made from cow's milk. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavor is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks. The cheese tastes delicious with a glass of Pinot Noir.

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This weeks Chessemans "Cheese Of the Week"

 

Cashel Blue

 

Cheese of cylinder shape made from cow's milk. It has a wet, crusty rind with gray moulds. When young, Cashel Blue is firm, yet moist, with just a hint of fresh tarragon and white wine. With age, its character emerges, mellowing to a rounder, more spicy style. Cashel Blue is available pasteurized, unpasteurized, vegetarian and non-vegetarian. It matures in eight to 14 weeks and has a fat content of 45 per cent. It is a table cheese, excellent spread thickly on warm walnut bread. This only Irish blue cheese was made by Jane and Louis Grubbs.

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Cheeseman, if you haven't read it already, I recommend "Salt - A world history" by Mark Kurlansky. As you know, salt is a key ingredient of cheese, and cheese makes a cameo appearance in the book. (The book also takes a fanatically intense interest in salted fish, garum, and ketchup which may or may not be up your street. Garum is also fun and nutricious.)

 

What is a 'table cheese' by the way? (I have known several varieties of French cheese to be 'car bonnet' cheeses - indeed we often had cheese scraps boiled onto the bonnet of our family car, along with some rather obvious red-wine rings.)

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The last time I bought Edam in Japan I nearly got sick, It had turned hard and was a big waste of money.
I once bought an Edam globe (complete!) from some cheese specialist place on rakuten and it was great. Lasted a few weeks. Not sure I would buy a slice on show at a Daiei or wherever.
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Hi folks its time for Cheesemans Cheese Of The Week again. This time, to Finland.

 

Turunmaa

 

Traditional, creamery, semi-hard cheese made from cow's milk and it's name is according to the town of Turku on the southern coast of Finland. It is a rindless cheese of drum-shape with pale yellow color. It is a breakfast cheese that was probably introduced in the 16th century. The cheese is smooth and creamy, with a richness and depth of flavor that owes much to the excellent grazing. The texture is firm and open and the flavor is aromatic, with a slightly sharp tang on the finish. Turunmaa is matured for two months or more and has a fat content of 50 per cent. Similar cheese are Korsholm, Danish Cream Havarti. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

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I hadn't read that Ocean11, thanks for the pointer. I'm not sure about ketchup but...

 

What is table cheese? Good question that. Maybe one that can go on the table a meal and be there through the meal - eat it anytime. Perhaps.

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Just for you keba! (I don't think I have ever tasted a cheese I didn't like. I do have favourites of course...)

 

Halloumi

 

It is a stretched curd cheese produced from sheeps's, cow's or goat's milk. It has a shape of small loafs in different sizes. The cheese has no rind. Chopped mint is often added to the curd, which adds some life to otherwise milky-bland taste. Halloumi is a perfect cooking cheese. It will hold it's shape after grilling or frying. It is very similar to Mozzarella.

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I had my first fondue in a French resort last year. One meat and one cheese. Very nice, but I was all cheesed out.Mmmmmmmm cheese ramen anyone? Actually I'd try roquefort sushi. But not shabu shabu fondue. I think mentaiko (sp?) spaghetti with parmesan would be nice.

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A very popular cheese for this weeks Cheese Of the Week - last of 2006!

 

Gouda!

 

Gouda

 

Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally in a style similar to the creation of Edam.

 

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Happy New Year to all you cheesefans out there. Let's have a cheesy 2007!

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